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Gluten Free Pate Brisee

As a pastry chef, Pâte Brisée became one my favourite go-to pastry recipe because of its buttery, flaky texture. I use this pastry to make all types of pies and tarts. This pastry adapts well to gluten-free, hence my sharing of this Gluten-Free Pate Brisee. You can prepare this pastry using an electric mixer, or by hand using a pastry cutter. One of the benefits of making this pastry is that you can use it right away – not the usual case for typical pastry doughs because most need to be refrigerated before you can use them. You will find that the results are excellent as the pastry holds up and browns well in the oven, which is commonly an issue with many gluten-free pastries.

Gluten Free Pâte Brisée

CHEF TALK:When baking with recipes that use gluten-free ingredients, I often recommend using smaller baking containers (For example, 4 – 6″ tins rather than 9″ pie plates, etc). Gluten-free flour blends do not have the same structure as flours made with wheat, therefore, I find that making smaller pies rather than a deep-dish version will achieve better results. Nevertheless, I have had great success making one crust pies such as Apple Crumble Pie with this gluten-free pâte brisée pastry recipe.

Flaky Gluten Free Pate Brisee Pastry encasing Aussie Pie Filling

INGREDIENTS:

2 ½ cups (375 g) Bob’s Red Mill 1 to 1 Baking Flour

1 teaspoon (7 g) sea salt

1 teaspoon (5 g) sugar

1 cup (226 g) unsalted butter, cold and cut into small dice

1 large egg

1/3 – ½ cup ice cold water

METHOD:

In the bowl of the mixer, using a paddle attachment, combine the dry ingredients.

Add the cold butter and mix on slow speed until the mixture looks like coarse crumbs. There may be a few lumps remaining that look like the size of a pea – and that is just right. CHEF TIP:When making any pie pastry the butter or other fat should be very cold to ensure a flaky pastry. Remember: pastry dough requires cold butter; cookies dough requires room temperature butter.

Adding the liquid: I usually add the egg to the ice water, however, you can do this separately by adding the egg first, then mixing to combine for a few seconds and then pour the ice water as needed into the mixing bowl until the dough holds together (I generally use the entire ½ cup of ice water). Stop the mixer and test the dough – it should hold together when it is squeezed between your fingers.

Roll out the dough as instructed in the recipe. Once the pastry is rolled out and formed according to the recipe, the pastry benefits from a chilling for 30 minutes before baking. This step will reward you with a more flaky crust.

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I must admit that I also love hand pies – they are so much fun for little people and big people, aren’t they? This is a very nice pastry dough, although there is another one on the site called Shortcrust pastry that works very well too and is quite sturdy when baked. Give them a try and let me know which one you like better. (I use Bob’s Red Mill 1 to 1 Baking flour – I am not sure what gluten-free flour blends you have in Sweden, but this brand is excellent).

Hello. I’m so happy to tell you that I am gluten free and a die hard make my own crust person for years. Do i need to say die hard, determined and thankful for you to understand my absolute delight with how this recipe worked?!
So well!! Also in time to make some pecan pie.
As a note I used Bob’s red mill all purpose.
Laura

Thank you so much for your lovely comments, Laura! I am delighted to hear that you were pleased with the Gluten-Free Pate Brisee crust recipe – it is a keeper, for sure. Thank you for letting me know that you used Bob’s Red Mill All Purpose Flour. I will add this to my post. @BobsRedMill gluten-free 1 to 1 is also an excellent flour. Please feel free to explore more gluten-free recipes or gluten-free adaptable recipes on my website. Thanks for taking the time to send me a note – you made my day! 🙂

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.Read More…